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Effect of Processing (Boiling, Frying, And Roasting) on the Nutrient, Antinutient and Phytochemical Composition of Two Varieties Of Cocoyam, (Colocasia esculenta)
OBJECTIVES: The importance of food processing in enhancing nutrients contained in foods, cannot be overemphasized. The study evaluates the effect of different processing methods (boiling, frying and roasting), on the nutrient, antinutrient and phytochemical compositions of two varieties of cocoyam,...
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| Publicado no: | Curr Dev Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7257613/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_037 |
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